Fettuccine al Limone

Name: Fettuccine al Limone (Egg noodles with lemon)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: Egg noodles, optional; 3 fl oz (80 ml) lemon juice; 12 oz (350 g) egg noodles, dried or home-made with 3 eggs; 3 oz (75 g) butter; ½ pint (300 ml) double cream; grated rind of 1 small lemon; salt and freshly ground black pepper; 2 oz (50 g) freshly grated parmesan cheese

Egg noodles with lemon

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

You would hardly think that lemon could make an appropriate sauce for pasta, but taste it and see - it is refreshing and delicious.

Ingredients

Basic recipe

Egg noodles, optional

Europe
Italy
Main course
Mediterranean
Vegetarian
Pasta

Method

Heat 2 oz (50 g) of the butter, the cream, lemon rind and juice in the top of a double saucepan set over barely simmering water. Warm a serving dish with the remaining butter.

Meanwhile, cook